“HACCP plan” means a written document that complies with the requirements of Section 114419.1 and that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles developed by the National Advisory Committee on Microbiological Criteria for Foods. These principles include completion of the following basic steps:
(a) Completion of hazard analysis identification by identifying the likely hazards to consumers presented by a specific food.
(b) Determination of critical control points in receiving, storage, preparation, displaying, and dispensing of a food.
(c) Setting of measurable critical limits for each critical control point determined.
(d) Developing and maintaining monitoring practices to determine if critical limits are being met.
(e) Developing and utilizing corrective action plans when failure to meet critical limits is detected.
(f) Establishing and maintaining a recordkeeping system to verify adherence to an HACCP plan.
(g) Establishing a system of audits to do both of the following:
(1) Initially verify the effectiveness of the critical limits set and appropriateness of the determination of critical control points.
(2) Periodically verify the effectiveness of the HACCP plan.
(Amended by Stats. 2009, Ch. 571, Sec. 9. (SB 241) Effective October 11, 2009.)